Chuy’s is celebrating its 31st Annual Green Chile Festival, kicking off Monday, Aug. 12 and running through Sunday, Sept. 1.
Hatch Green Chiles are finally in season. These three weeks are the only time of year you can try Chuy’s limited-time menu items made with Green Chiles fresh from the fields. Since the 1980s, Chuy’s has been cooking with these unique peppers found exclusively in the fertile fields of Hatch, New Mexico. The Tex-Mex restaurant has created a special menu of scratch-made dishes to serve during the heat of the harvest.
Hatch green chiles are an annual crop that can only be grown in Hatch, New Mexico — hence the name.
The restaurant will feature four new menu items during this year’s celebration, including Pork Belly Tacos, with jicama and red cabbage slaw and a green chile pineapple pico, served on blue corn tortillas. Pick between two new enchilada dishes: Fired Up Steak Enchiladas made with fajita steak rolled in corn tortillas and covered in spicy Red and Green Chile Sauces, or Pablo’s Enchiladas made with hand-pulled chicken and cheese rolled in flour tortillas and covered in Pablo’s Cream Sauce spiced up with green chiles and poblano peppers.
Can’t decide what to try first? You don’t have to. Order the Green Chile Special Combo — your choice of two: a Fired Up Steak Enchilada, Pablo’s Enchilada or a Chicken Chile Relleno with Green Chile Sauce. Also featured is the classic Steak Burrito, a Chuy’s year-round fan favorite, stuffed with sliced grilled steak and cheese, topped with spicy Hatch Green Chile Sauce.
Pablo’s Enchiladas made with hand-pulled chicken and cheese rolled in flour tortillas and covered in Pablo’s Cream Sauce spiced up with green chiles and poblano peppers, is another limited-time menu item for Hatch green chili season.
“This is the only time of the year that we release new menu items and it’s because we’re completely obsessed with Hatch Green Chiles,” said Ashley Ingle, Chuy’s vice president of marketing. “They are unlike any pepper, meaning each dish is distinct and packed with flavor. There’s a dish for everyone who’s willing to branch out and try something new.”
During the festival, Chuy’s also features drinks perfectly paired to go with the green-chile-heavy menu, including their famous New Mexican Martini, made with Green Chile infused el Jimador tequila, and the Frozen Watermelon Margarita.
Green Chiles are an annual crop, and are only picked during their peak season, starting in August. This year over 3.5 million pounds of peppers from Hatch, New Mexico will be harvested for Chuy’s restaurants.
Founded in 1982 in Austin, Chuy's serves authentic Tex-Mex food in an eclectic atmosphere full of color and personality. The menu offers family recipes from South Texas, New Mexico and Mexican border towns, all made to order from the freshest ingredients. The San Marcos Chuy's is located at 1121 North Interstate Highway 35. For more information, go to Chuy's website.
